Food Recipes

Roasted Lemon Vinaigrette

Last year I had a pipe dream that I’d take up food blogging again. I thought if I started from scratch, it would be fun to rebuild an online repository for my food adventures, and I could share recipes and photos as a creative outlet.

Boy, was I wrong. Food blogging is just not fun anymore. At least not for me.

You know how everyone complains that food bloggers have these long-drawn-out stories before their recipes?

First meme I found by searching “food blogger” lol

Well, basically, it all comes down to SEO (Search Engine Optimization) anymore. Food and recipe posts are so long because if they aren’t, they don’t get any love from search engines, they are never seen, and the blogger then makes no money in ads or sponsorships.

The result is now overly verbose food blog posts littered with ads that you need to scroll for an eternity before finding the actual recipe you’re looking for. You always find these long posts because those are the ones that bubble to the top of google searches.

I don’t blame food bloggers for this. They are doing what they need to do to get their content noticed, and it’s working! I totally get it, but I also hate it. I don’t find it fun, and frankly, I don’t have the energy or desire to play that game.

Roasted Lemon Vinaigrette

Anyway, here’s a recipe I shared on that (abandoned) food blog for my favorite summer salad dressing.

Finished Roasted Lemon Vinaigrette

This dressing is fantastic on simple lettuce-based salads.

Pouring Roasted Lemon Vinaigrette

For a heartier salad, you can massage kale with an ounce or two of this dressing. Let it sit for a few minutes and top with some grilled chicken and dried cranberries.

Kale Salad with Roasted Lemon Vinaigrette

Besides salad, this dressing is also fantastic with cabbage, roasted chicken, grilled chicken breast, shrimp, and even potatoes.

Roasted Lemon Vinaigrette Mason Jar Recipe Breakdown

I used a 16oz mason jar to make and store this dressing but you don’t have to. A whisk and a bowl would work just fine as well.

Mason Jar Recipe Illustration of Roasted Lemon Vinaigrette
Mason Jar Recipe Illustration of Roasted Lemon Vinaigrette

Why Roasted Lemons?

Roasted Lemon Vinaigrette before mixing.
Roasted Lemon Vinaigrette before Shaking

It takes the edge off the tartness and sweetens them!

You’ll need five lemons to roast for this recipe.

Roasted Lemons
Roasted Lemons

You’ll roast them until they plump and start to carmelize.

Close up of Roasted Lemons
Close up of Roasted Lemons

If you buy a bag of lemons and aren’t sure what to do with the extra ones, try freezing them whole. It’s one of my favorite tips.

Without further ado, because this is already long enough, here’s the recipe, adjust for your taste, of course.

Roasted Lemon Vinaigrette
Yield: 13oz

Roasted Lemon Vinaigrette

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Roasted Lemon Vinaigrette is great on salads, roasted chicken, grilled chicken breast, shrimp, and even potatoes!


  • 5 lemons
  • 6 oz olive oil
  • 3 cloves of garlic, minced or smashed 
  • 2 tbsp maple syrup
  • 2 tbsp fresh parsley, minced
  • 1 tbsp dijon mustard
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper


    Halve the lemons and place them on a cookie sheet, cut side up.

    Put in 425-degree oven and roast until edges begin to brown, around 30 minutes.

    While the lemons on roasting, place the remaining ingredients in a 16oz Mason Jar.

    Remove Lemons from the oven, let them cool a bit before squeezing the juice into the Mason jar topped with a small strainer.

    Shake until all ingredients all well combined.



  • The recipe makes about 13oz (depending on the size of your lemons.)
  • Keeps for a couple of days on the counter.
  • Refrigerate for up to a week.
  • Freezes well.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 136Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gSodium: 213mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 0g

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